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| Home -> [Chocolate, Cookies & Bars, Desserts, Diabetic] -> [Chocolate bars Recipe] |
Chocolate bars
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| Artist: |
_ |
Yield: |
32 |
| Categories: |
Chocolate, Cookies & Bars, Desserts, Diabetic |
Rating: |
no rating. |
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Ingredients:
| 2
| cup | All-purpose flour | | 1
| cup | Sugar | | 1/2
| cup | Cocoa | | 1
| tsp | Baking soda | | | Dry substitute equal to 1/3 | | | Cup sugar | | 1/2
| tsp | Cinnamon | | 1/2
| tsp | Salt | | 1
| cup | Margarine (2 Sticks), at | | | Room temperature | | 2
| large | Eggs | | 2
| tsp | Vanilla | | 1/2
| cup | Semisweet chocolate chips |
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Procedures:
| 1 | Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon, and salt in a mixer bowl and mix a low speed to blend well. | | 2 | Add margarine, eggs, vanilla and water, and mix at medium speed to blend well. | | 3 | Spread batter evenly in an 11" by 15" jelly roll pan that has been sprayed with pan spray or greased with margarine. | | 4 | Bake at 325 °F for 20 to 25 minutes, or until bars pull away the sides of the pan and a cake tester comes out clean from the center. | | 5 | Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars. | | 6 | Mark four by eight and cool until chocolate has hardended. | | 7 | Cut as marked. | | 8 | (might be a good idea to cut even more sugar out of this). | | 9 | Food exchange per serving: 1 starch exchange + 1 fat exchange cho: 14g; pro: 2g; fat: 7g; cal: 123 low-sodium diets: omit salt. | | 10 | Use salt-free margarine. | | 11 | Desserts for diabetic by mabel cavaiani, r.d. |
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